Description
A creamy, no-bake cheesecake infused with Baileys Irish Cream, layered with a coffee swirl, and topped with rich ganache and whipped cream. Elegant, indulgent, and surprisingly easy!
Ingredients
Scale
- 45 Oreo cookies
- 4 tbsp butter
- ¼ tsp salt
- 2 tbsp instant coffee + 2 tbsp water
- 8 oz white chocolate
- 1¼ cup heavy cream
- 24 oz cream cheese
- 2¼ cup powdered sugar
- 1 tbsp vanilla
- 1 cup Baileys
- ⅓ cup heavy cream (ganache)
- 3 tbsp Baileys (ganache)
- 1 cup chocolate chips
- 1 cup heavy cream (whipped topping)
- ¼ cup powdered sugar
- 1 tsp vanilla (whipped topping)
- Coffee beans, chocolate curls
Instructions
- Combine oreo crumbs, melted butter, and salt. Stir until even. Pour into 9” round nonstick spring-form cake pan. Pack it into the bottom tightly with the flat bottom of a glass. Set aside.45 oreo cookies,4 tablespoons unsalted butter,¼ teaspoon sea salt
- Dissolve coffee powder in boiling water and set aside until later.2 tablespoons instant coffee powder,2 tablespoons water
- Bring a saucepan filled with 2” of water to a simmer. Find a heat safe bowl that fits on top of the saucepan without touching the water. Melt chopped white chocolate in the bowl on top of the simmering water. Stir frequently and take off the heat as soon as it’s melted. Let cool to room temperature.8 oz white chocolate
- Beat cream (by hand with a whisk or in a stand mixer) until stiff peaks. Set aside in the fridge until ready to use.1 ¼ cup heavy whipping cream
- In a large bowl, combine cream cheese, sugar, and vanilla. Beat until completely smooth. Gradually pour in the Baileys in three additions, beating well and scraping down the sides in between each addition.24 oz cream cheese,2 ¼ cup powdered sugar,1 tablespoon pure vanilla extract,1 cup Baileys liquor
- Gently fold melted white chocolate into the cream cheese mixture with a spatula (by hand).
- Gently fold in the whipped cream by hand. Stop folding as soon as you stop seeing streaks of cream.
- Scoop half of the cheesecake mixture on top of the prepared crust. Smooth out the top. Add the dissolved coffee into the remaining half of the cheesecake mixture and gently fold just until even.
- Scoop the remaining cheesecake mixture into the cake pan and smooth out the top. Cover and refrigerate overnight (for at least 9 hours).
- The day of serving, Bring heavy cream and Baileys to a simmer in a pot. While the cream is heating, place chocolate chips into a heat safe bowl.⅓ cup heavy whipping cream,1 cup semisweet chocolate chips,3 tablespoons Baileys liquor
- Pour hot cream over the chocolate, cover, and let sit for 8 minutes. Whisk together until completely smooth and let cool completely before topping.
- Carefully run a thin spatula or knife around the edge of the cheesecake to help release it. Unlatch the ring slowly to release the cheesecake.
- Spread cooled ganache over the chilled and set cheesecake.
- Beat together cream, sugar, and vanilla until stiff peaks. Place into a piping bag fitted with a piping top. Pipe a rope of frosting all around the cheesecake. Alternatively, spread the whipped cream on top with a spatula.1 cup heavy whipping cream,¼ cup powdered sugar,1 teaspoon pure vanilla extract
- Sprinkle roasted coffee beans and chocolate curls over the whipped cream. Refrigerate until ready to serve, or serve right away.3 tablespoons roasted coffee beans,4 tablespoons chocolate curls
Notes
- Chill at least 9 hours
- Use good-quality chocolate and Baileys
- Espresso powder intensifies coffee layer
- Prep Time: 45 min
- Cook Time: 9–12 hr (chill time)
- Category: Dessert
- Method: No-Bake
- Cuisine: Irish-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 685
- Sugar: 48g
- Sodium: 380mg
- Fat: 45g
- Saturated Fat: 28g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 135mg
Keywords: Baileys cheesecake, no bake cheesecake, Irish cream dessert, alcohol dessert, Baileys recipe